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Best Ciroc Recipes

Best Ciroc Recipes

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Top Rated Ciroc Recipes


A new take on the pina colada, Wine Enthusiast Magazine says try using coconut to create this cocktail.


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Cocktails with Ciroc Pineapple

I confess to being totally alarmed at how much I liked some of the the Ciroc vodka flavors on a recent podcast episode, and again in my review. Since that initial tasting, I’ve been dreaming up with some recipes that I think will taste great with these Ciroc flavors. Here are 2 recipes — one that I came up with and one from a recipe book — to try with Ciroc Pineapple (pictured left to right):

Purpina (by Greg Mays)

  • in a shaker, combine:
  • 2 oz Ciroc Pineapple
  • 1/2 oz fresh lime juice
  • 1/2 oz simple syrup
  • about 20 thawed, frozen blueberries*
  • shake vigorously with ice and strain into a chilled cocktail glass
  • garnish with a lime wedge

*frozen blueberries are jucier when they thaw and squish up in the shaker better than fresh ones.

Firefly (from the Bartender’s Bible)

  • in a highball glass full of ice, add:
  • 2 oz Ciroc Pineapple (the original recipe calls for regular vodka)
  • 4 oz fresh grapefruit juice
  • drizzle 1 tsp of grenadine over the top
  • do not stir
  • serve with a straw

Remember, you can get a free cocktail PDF book by registering for our email newsletter here.

Cîroc Summer Colada Cocktail Recipes

Cîroc has surpassed itself with yet another scrumptious flavour. In time for summer, Cîroc has recently launched its first limited-edition expression: Cîroc Summer Colada (RRP £39.94 from Amazon). Inspired by the ever popular Piña Colada – crafted with natural pineapple and coconut flavours the delicious taste of coconut cream combined with a juicy tropical fruity note concludes into Cîroc’s characteristic smooth finish.

Try simply poured over ice, or use as the base for two delicious cocktails: Cîroc Colada and Summer Colada Sunrise. Whatever you decide, kick back, relax and pray for some sun! />

Cîroc Colada Ingredients:

Garnish: Fresh Pineapple Wedge

Serve: In a tall glass filled with crushed ice.

Summer Colada Sunrise Ingredients:

Garnish: Fresh Lemon Wedge

Serve: Shake all ingredients over ice, strain into a rocks glass or in a martini glass.


Apple Cîroc comes to life when combined in a cocktail.

You can simply swap your plain vodka for Apple Ciroc to give any vodka-based cocktail a brand new focus and flavour. Experiment with that classics and you’ll be amazed at the results. A shot of Apple Ciroc will give your bloody mary a fresh flavour, spruce up your screwdriver and supercharge your sex on the beach.

To truly enjoy its potential, here are some modern takes on classic combinations.

Apple & Cranberry Moscow Mule

The Moscow Mule is a classic cocktail, but even it can be improved. Give it an extra taste kick with a healthy dash of Apple Ciroc. Swapping plain vodka for Cîroc Apple gives this stone-cold classic a modern twist.


  • 50ml Ciroc Apple vodka
  • 25ml cranberry juice
  • Top With Double Dutch Ginger Beer
  • Crushed Ice
  • Cranberry bitters (optional)



  1. Pour the Ciroc Apple vodka and cranberry juice into a metal mug, julep tin or tumbler.
  2. Fill ¾ full with crushed ice, then fill to the top with the ginger beer and stir gently to combine.
  3. Add a few dashes of cranberry bitters.
  4. Mix, then serve with a sprig of mint to garnish and a wedge of lime.

Rhubarb & Apple Strudel

Fruit cocktails are all the rage as adventurous drinkers seek to break free from the monotony of mojitos. This delicate delight balances Apple Cîroc with a combination of fruit juices to provide a unique and refreshing cocktail with a kick.


  • 30ml Ciroc Apple vodka
  • 15ml Liquor 43 ( vanilla liqueur)
  • 50ml Cloudy Apple Juice
  • 15ml Lemon Juice
  • 25ml Rhubarb Cordial



Shake all ingredients vigorously in a cocktail shaker with ice to create a foam and double strain into a coupe glass.

Garnish with a sprinkle of ground cinnamon and a slice of apple for a totally delicious treat.

Have some fun and use your inspiration and pair Apple Ciroc with your mixer of choice. Create your own combinations. The only limit is your imagination.

Diddy Shares 3 Cocktail Recipes (with a New Ciroc Flavor!) Just in Time for National Vodka Day

Ahead of his 50th birthday next month, Diddy is celebrating National Vodka Day by sharing some of his favorite cocktail recipes.

Featuring CÎROC White Grape — a limited-edition flavor housed in a gold bottle in a nod to the mogul celebrating his “golden age” — the White Grape 75, French Grape Martini and White Grape Cosmo are easy to shake up at home for pals celebrating the day together on Oct. 4.

White Grape 75

In a flute glass, combine 1.5 oz. CÎROC White Grape, 4 oz. Champagne, one sugar cube, and two dashes Peychaud or Angostura bitters.

French Grape Martini

Add 1.5 oz. CÎROC White Grape, .75 oz. Blanc Vermouth and .75 oz. Dry Vermouth into a shaker filled with ice. Shake it well and strain into a Coupe glass. Garnish with a lemon twist or frozen grape.

White Grape Cosmo

Add 2 oz. CÎROC White Grape, 1 oz. white cranberry, .5 oz. lemon and .5 oz. simple syrup into a shaker filled with ice. Shake it well, strain into a Coupe glass and garnish with a lemon wheel.

In 2017, Forbes revealed Diddy’s net worth had reached $820 million, and the star topped the outlet’s list of wealthiest hip-hop artists.

RELATED VIDEO: Inside Sean ‘Puff Daddy’ Combs’ Life At Home with Six Kids: ‘I’m the Luckiest Man in the World’

“I started my business career at age 12, delivering newspapers,” he told the magazine. “I had a lot of elderly customers, so I would always put the newspaper in between the screen door and the door — that caring made me different, made me better than the last paperboy.”

Combs said he learned that “if I give the customers my best and service them differently, whether music, clothing or vodka, I’ll get a return on my hard work.”


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California Pizza Kitchen California Cosmo

Menu Description: "Our Original! Featuring Ciroc Snap Frost vodka, an all grape vodka, combined with red grape juice and accented with the sweet orange flavor of Cointreau and frozen red seedless grapes."

While other vodkas are made from potatoes, wheat, molasses, corn, or rye, Ciroc is the first vodka to be distilled from late harvest French grapes. These super sweet grapes and the 5-step distilling process makes this vodka unique and extra smooth, with a subtle fruity flavor that goes great with grape juice and the orange flavor of Cointreau. Plan ahead for this drink by piercing three red seedless grapes on a toothpick and popping them into the freezer for at least an hour. Make a few of these garnishes the next time you get grapes and keep them in a small bag in the freezer so you're ready when friends stop by for happy hour.

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1. Fill an 8-ounce martini glass with ice to chill the glass.

2. Fill a cocktail shaker with ice.

3. Measure Ciroc Vodka, Cointreau and grape juice into the shaker. Cover and shake vigorously.

4. Dump the ice out of the martini glass, and pour the cocktail into the glass.

5. Garnish with three grapes that have been pierced onto a toothpick and frozen. Serve it up, or sip it yourself.

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Ciroc Red Berry Cocktails

After branching out into flavored vodkas, the Ciroc Red Berry became one of the company's most versatile offerings. Simply adding fresh versions of the drink's flavors brings those flavors out when slightly crushed and dropped into a chilled glass. Drop in a few strawberries, raspberries and blueberries, then add sugar and a squeezed slice of fresh lime. Eat the fruit and these drinks give you a great nutritional boost while also tasting amazing. Another good complement to the Red Berry Ciroc is an equal quantity of cranberry juice and a squeeze of lime.

Exclusive: Friendsgiving Recipes With CÎROC X Ghetto Gastro Give Thanks To Cocktails And Plants

The members of Ghetto Gastro, a Bronx based creative collective, are taking over more than just the culinary scene. They chatted about life and cooking with chef Samin Nosrat and the NY Times on Instagram live. While Bella Hadid sported her own Ghetto Gastro tee in support of the Black Lives Matter movement. Soon after, the Williams Sonoma Crux collection launched and the waffle-maker from their collaboration, CruxGG, sold out in record time. Musician, and friend, Kelis unveiled it’s arrival in her own kitchen, giddy with excitement.

Self-proclaimed food ambassadors, Chefs Jon Gray, Lester Walker, and Pierre Serrao utilize Ghetto Gastro’s space in the South Bronx, dubbed ‘the Black Power kitchen,’ as an art and social justice initiative for the universal power of food. In that vein, the partnership with CÎROC was organic.

“We think CÎROC has always celebrated black culture. It’s organic to celebrate our vibes and collaborate with beautiful cocktails to celebrate responsibly.” Jon Gray affirms.

“We think differently and then apply collaboratively.” -Jon Gray

The team from Ghetto Gastro, a chef's collective based in the Bronx celebrates Friendsgiving with a . [+] cheers.

Just in time for Thanksgiving, Ghetto Gastro and CÎROC teamed up to share two cocktails and a (vegan) dessert perfect for your Friendsgiving table.

While global flavors pair exceptionally well with social justice, the chefs also focus on plant based and vegan foods that dip into their own professional and personal experiences. Their take on a Thanksgiving standard, the sweet potato pie, is called “The Color Purple” for the Alice Waters tome and the purple potatoes utilized inside.

“That’s a staple Gastro dish.” Pierre Serrao explains. “We work with a lot of yams over the years. The use of sweet potato is custom in West africa, playing around with the fall colors and flavors. Everyone loves a sweet potato pie. It touches on the ancestral paths of the food.”

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“Purple represents royalty.” Lester Walker replies. “We all about royalty.”

“We pay homage.” Jon Gray finishes the thought. “We talking about the white grape but we pay homage and tap into that color story.”

“We piggy back on each other. It’s performance art.” -Jon Gray

Ciroc Honeybush Harvest cocktail made with White Grape Ciroc and The Color Purple sweet potato pie . [+] from Ghetto Gastro.

“If it comes from the ground, it’s going down.” -Jon Gray

So how can people learn about plant based dishes and expand their own palates?

Pierre Serrao explains. “Plants are so versatile. You can bake them, sautée them, fry them. What can I do with this potato? What can I do with this squash? What sauces can they compliment? Doing research you can dig more deep into a rabbit hole. Dive in and see what you like and what other people like.”

Jon Gray agrees. “We eat every vegetable we can get our hands on. Converting our tables from being more European in the practices to having ancestral roots: fried plantains and cassava, warm hearty foods. All the nourishment of pumpkins, squash sweet potatoes. What people know as yams but we call regular potatoes.

Ciroc White Grape Ginger Peach Mule with the Color Purple sweet potato pie from Ghetto Gastro.

Curious about how to introduce your friends and family to more vegetables? The team shares some tips.

“Most vegetables you can handle the same way you can handle meat.” Serrao begins. “You can braise them. They stand up well. The same flavors, the same techniques. Keep it simple. Do what you know. Check out some of our recipes.”

Since mashed potatoes are a universally loved vegetable, can a vegan version still be a crowd pleaser?

Serrao nods. “The russet potato holds up well. The yellow new potato has a sweetness but if you boil them you can end up with runny mashed potatoes. Bake the potato so you draw out as much water as you can. Then add in plant based butter. Then you can really manipulate the texture rather then boil.

Lester Walker has the opposite advice. “Boil them whole. Not at a rolling boil, just at the perfect point between simmer and boil. Cook it whole. Mash it, whisk it with oat milk. You can use plant based butter. Warm potato with a whisk, really hard. Throw some roasted shallots inside of it. For me it’s all about texture. I like Mykonos (vegan) butter.”

Jon Gray laughs and shrugs. “That’s why you gotta rock with GG. There’s many layers of flavor. We think differently and then apply collaboratively. I prefer to roast mine in their skin and then scoop out half boil, half roasted.

So what’s the focus of a Thanksgiving table if there’s no turkey?

Lester Walker explains. “There’s not one focal point on the table. If you put the same into everything on the table, it’ll be harmony. Everyone giving thanks and blessings. For ‘white meat’ we do whole roasted cauliflower. For ‘dark meat’ we do whole roasted Chicken of Woods mushrooms.”

Jon Gray agrees. “I hope people are thinking about increasing plants on the table and the real estate it takes on the plate. I think it’s becoming more mainstream. With some of the innovations it’s more accessible.”

Walker agrees. “Plant based Friendsgiving makes sure to celebrate the nourishment. Hopefully this will open up people to be more aware and more cognizant of eating a more traditional diet to celebrate Kwanza.”

“We want to pay homage to what the actual holiday of Thanksgiving means and stand in solidarity with the people who were here before us.” Pierre Serrao is thoughtful. “We live off of the practices that they taught us.”

“Pay homage to our local farmers and pay attention to our local practices.” Walker nods. “Shout out to the local farms and the local food distributors.”

Jon Gray gestures around him, “showing gratitude for the land and the people. For the day. We have to toast with our CÎROC Ginger Peach Mule.”

To toast along with the Ghetto Gastro and dive into vegan baking, follow along with the recipes below.

CÎROC Ginger Peach Mule

  • 1.5 oz CÎROC White Grape
  • 7 Fresh Cranberries
  • 3 Peach Slices
  • .5 oz Freshly Squeezed
  • Lime Juice
  • 1 oz Fever Tree
  • Ginger Beer

Preparation: In a cocktail shaker, combine 7 cranberries and 3 peach slices. Muddle until a mash. Add 1.5 oz CÎROC White Grape and .5 oz freshly squeezed lime juice. Add ice and shake vigorously. Add 1 oz of Fever Tree ginger beer into shaker, and strain into iced Collins glass. Garnish with 4 cranberries.

The Color Purple Sweet Potato Pie

Whole sweet potato roasted for 1hr at 450°F Peeled and puree in food processor

  • 75 g grams cane sugar
  • 75 g date sugar
  • 25 g corn starch
  • 150 g coconut milk
  • 2 g maldon salt
  • 25 g desiccated coconut flakes
  • 3 g ground cardamom
  • 2 g ground nutmeg
  • 44 g miyokos butter (melted)
  • 1-1.5 g agar agar powder
  • 1 pie crust

Preparation: In a medium mixing bowl, combine the salt, cornstarch, sugar, coconut flakes, dry spices and agar agar and mix into a homogenous mixture. In a separate bowl, mix the coconut milk and the sweet potato puree. Add the liquid to the dry mixture and fold in melted butter. Pour the mixture into the pie crust and bake at 350°F.